honey and soy glazed tofu

2 tbsp honey
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tsp sesame oil
45og extra firm tofu, drained, cut into 2.5cm cubes
shredded rind of 1 lime

1. combine honey, soy, lime juice and sesame oil in a mixing bowl. Add tofu, toss to coast, cover with plastic wrap and refrigerate for 2 hours
2. Thread 2 tofu cubes onto each of 8-10 presoaked bamboo skewers. Set a chargrill pan over a med heat. Cook skeweres, turning regularly for 3-4 mins, basting with remaining glaze. Transfer to a serving plate and sprinkle sesame seeds and rind.

Fig and pistachio salad with lemon dressing

2 green witlofs, trimmed, leaves separated
1 baby cos lettuce, trimmed, leaves separated
6 green figs, torn into pieces
1/2 cup pistachios, roughly chopped
2 pieces of preserved lemon
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp dijon mustard
salt and pepper to season

1. Combine witlof, lettuce, figs and nuts ina large bowl. Put on a serving plate, cover and refrigerate.
2. Remove pulp from lemon and discard. Finely chop lemon skin, then put ina jug, add oil, lemon juice, honey and mustard. Season with salt and pepper and whisk until combined. Add dressing to salad just before combining.

Mango and white chocolate baked cheesecake

250g plain sweet biscuits
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream

Caramelised mangoes
2 mangoes
1/4 cup brown sugar

1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.

Watercress salad with sherry and hazelnut dressing

1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 clove of garlic, crushed
2 tsp dijon mustard
salt and pepper to season
1 bunch of watercress, sprigs picked, rinsed
2 oranges, segmented
1/2 cup roasted hazelnuts, chopped

1. put oil, vinegar, garlic and mustard in a screw top jar. Season with salt and pepper, screw on lid and shake until combined.
2. Put watercress sprigs in a large bowl. Add orange segments, pour over dressing and toss to combine. Arrange salad on serving plate. Sprinkle with nuts and serve.

Potato and oinon galette

1.2kg of desiree potatoes, peeled, thinly sliced
1 red oinon, halved lengthways, thinly sliced
60g butter, melted
salt and pepper to season

1. Preheat oven to 200C. Line a 22cm springform tin with baking paper. Put a layer of potato slices, overlapping slightly, into bases of prepared tin. Sprinkle over a little onion. Brush with butter. Season with salt and pepper. Repeat layers until all potato and oinon is used, endign with potato. Put tin on an oven tray.
2. Bake for 1 hour or until potato is golden, crips and cooked through when tested with a skewer. Stand for 10 mins before serving.

Honey and marsala glazed ham

8kg leg of ham
whole cloves
1.5 cups honey
1/2 cup marsala

1. Preheat oven to 180 C. Line a large roasting pan with 2 sheets of baking paper. Remove rind from ham by first running your thumb around edge under rind at widest end to loosen. Gently pull it back in 1 piece towards shank. Using a sharp knife, cut through rind around shank 10-12 cm from end, cuttign ina decorative pattern. Remove rind and discard.
2. Using a sharp knife, score a diamond pattern over the surface of ham, cutting about 4mm into flesh. Put 1 clove in centre of each diamond shape. Put honey and marsala in a small-heavy based pan over a low heat. Stir utnil combined. Remove from heat.
3. Put ham in a prepared pan, then spoon over hony mix. Bake for 45-60 mins or utnil ham is golden and heated through. If it colours too much during cooking, cover loosely with foil. Stand for 10 mins before serving.

Bean and raddichio salad

1 tbsp olive oil
2 cloves garlic, crushed
300g green beans, trimmed
1 cup frozen broad beans, cooked, peeled
1 trevisio trimmed, torn
1 radicchio, trimmed, torn
1/3 cup pecan, roughly chopped
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp seeded mustard
salt and pepper freshly ground to season

1. heat oil in a medium heavy based frying pan over a medium heat. Add garlic and beans and cook, tossing, for 2 mins or until just tender. Remove from heat. Let cool.
2. Combine lettuce and uts in a large bowl. Add beans and toss to combine. Put on a serving platter. Combine oil, vinegar and mustard in a jug. Season with salt and pepper. Add dressing to salad and toss just before serving.

Chocolate, rum and macadamia slice

2 tbsp coocoa powder
50g brown sugar
80g icing sugar
250g unsalted butter, melted
300g plain flour
60g currants
60g raisins
200ml dark rum
100ml thickened cream
2x395g cans sweetened condensed milk
100g macadamia nuts
70g desicated coconut
2 tsp vanilla essence
250g dark chocolate
extra 50g unsalted butter

1. Preheat oven to 180 C. Grease a 30cm fluted, round, shallow cake tin with removable base with melted butter. In a bowl, stir cocoa and sugards into butter, then sift in flour and mix well til combined. Pess mix into prepared pan and bake for 10 mins. Remove from oven and set aside to cool.
2. Put currants, raisins and rum in a pan, bring to the boil and cook for 1 min. Reduce heat to low, add cream, condensed milk and extra cooca (2 tbsp) and cook, stirring for 1 min or until combined, stir in nuts, coconut and vanilla and mix well.
3. Scatter and choc chips over cooled base and pour over filling. Return to oven and bake for 15 mins. Remove and set aside to cool.
4. Melt choc and extra butter in a large bowl over a pan of simmering water until smooth. Spread over cooled slice. Allow to set. Remove from tin and cut into wedges.

nectarine and watercress salad

1 bunch of watercress, sprigs removed
1.5 cups red cabbage, finely shredded
6 nectarines, halved, stones removed, cut into wedges
1/3 cup roasted hazelnuts, roughly chopped
1/3 cup extra virgin olive oil
2 tbsp cider vinegar
2 tsp dijon mustard
salt and pepper to season
125g triple cream brie, thinly sliced

1. combine watercress and cabbage ina medium bowl. Divide watercress mixture between 4 plates. Top with nectarine, then sprinkle over nuts.
2. To make dressing, put oil, vinegar and mustard in a jug. Season, then whisk with a fork to combine. Drizzle dressing over each salad and serve with slices of brie.

Banoffee buttefly cakes

2 cups SR flour
1 cup caster sugar
140g unsalted butter, softened
1/2 cup buttermilk
2 eggs, lightly beaten
2 tsp vanilla extract
3 ripe bananas mashed
300ml thickened cream
395g can caramel filling
icing sugar for dusting

1. Preheat oven to 180C. Put 15 paper cases in holes of standard size muffin tins. Put flour, sugar, butter, buttermilk, egg and vanilla in the large bowl of an electric mixer and beat for 3 mins or until creamy. Stir in banana until just combined.
2. Spoon mix into cases and bake for 30-35 mins or until puffec and golden. Stand in tin for 5 mins, then transfer to a wire rack to cool.
3. Whip cream until soft peaks form. Cut tops off each cake. Put a little caramel on each cake, then top with a little cream. Cut cake tops in half, form a buttefly shape on each cake, dust with icing sugar and serve.

banana and pineapple cake with rum frosting

olive oil for greasing
2.5 cups SR flour
1 tsp ground nutmeg
1 cup caster sugar
1 cup shredded coconut
2 eggs, lightly beaten
1/4 cup rum
1/2 cup olive oil
440g crushed pineapple in juice
2 ripe bananas, mashed
2 cups flaked or shredded coconut, lightly toasted

Rum frosting:
200g unsalted butter, chopped
1 Tbsp rum
2 cups pure-icing sugar, sifted

1. Preheat oven to 180 C. Spray base and sides of a 23cm cake tin with oil, then line with baking paper. Sift flour and nutmeg into a large bowl, the stir in sugar and coconut. Beat together eggs, rum and oil, add pineapple and beat to combine.
2. Make a well in centre of dry ingredients, add egg mixture and banana and stir until just combined. Pour mix into prepared tin and smooth surface. Bake 1 hour or until cooked when tested with a skewer. Stand for 10 mins before inverting on a wire rack to cool.
3. To make rum frosting, put butter in the small bowl of an electric mixer and beat until pale and creamy. Add rum and spoonfuls of icing sugar and beat until mix becomes thick and creamy. Spread frosting over cake then sprinkle with coconut.

polenta cake with vegetables and cheese

4 cups water
2 cups polenta
1 bunch basil, leaves picked
2 cloves garlic, crushed
1/2 cup finely grated parmesan
1/2 cup olive oil
10 sage leaves
1 brown oinon, finely chopped
extra 2 cloves of garlic, crushed
5 roma tomatoes, slice
15 pitted olives, halved
200g mozarella, sliced
salt and pepper freshly ground
sage leaves to serve

1. Preheat oven to 200C. Grease base of 30x20cm cake tin with melted butter then line with baking paper. Bring water to boil in a large dep pan over a high heat. Slowly add polenta, in a steady stream, stirring. Reduce heat to low and cook, stirring for 10 mins or until polenta grains become soft. Cool slightly. Spoon into prepared tin and press with your hands to spread evenly.
2. To make pesto, put basil, pine nuts, garlic and 1/2 the paremesan in the food processor and process until finely chopped and combined. Add oil and process until a thick smooth sauce forms. Transfer to a small bowl.
3. heat extra oil in a small frying pan over a medium heat. Add sage and cook for 2 mins or utnil crisp. Transfer to a plate lined with paper towel. Add oinon to pan and cook for 3 mins or until softened. Add extra garlic and cook for 1 min. Remove from heat and cool slightly. Spread oinon mix over polenta. Top with pesto, tomato, olives, mozarella and remaining parmesan. Season and bake for 25-30 mins or until topping is soft and cheese is melted and polenta crisp on the base. Cut into squares and serve sprinkled with sage leaves.

Thai sweet corn fritters with sweet chilli sauce

1 cup SR flour
2 cups courn kernels
2 green shallots, thinly sliced
1 long red chilli, seeded, finely chopped
1/2 tsp turmeric
1/4 cup milk
1 egg, whisked
1 tbsp fish sauce
1/4 cup vege oil
sweet chilli sauce to serve

1. Combine flour, corn, shallot, chilli and turmeric in a medium bowl. Whisk milk, egg and fish sauce in a jug. Add egg mix to corn mix and stir to combine.
2. Heat oil in a large frypan. Add 2 tbsp mix to pan, 3-4 at a time and cook for 2 mins. Turn and cook for 2 mins or until cooked through.
3. Serve with sweet chilli sauce.

Sweet potato crisps with avocado and garlic mayonaise

1 avacodo, halved stone removed
2 tbsp lemon juice
1 cup whole egg mayo
2 cloves garlic, crushed
1/4 cup flat leaf parsley, finely chopped
1 small sweet potato, peeled
veg oil for deep frying

1. Roughly chop avocado, flesh and put ina medium shallow dish with lemon juice. Mash until smooth. Add mayo garlic and parsley. Stir until combined.
2. Using a vegie peeler, run blad down lenthe of sweet potato, to form ribbons. Pour oil into a pan until 1/3 full and set over a high heat. When oil is hot, reduce temperature to medium. Add sweet potato 5-6 pieces at a time and cook for 2-3 mins or until crips. Transfer to a wire rack to cool. Repeat with remaining sweet potato. Serve with mayonaise.

Savoury profiteroles with herb and cream cheese

1/2 cup milk
1/2 cup water
60g butter
1 tsp salt
1 cup plain flour
4 eggs
60g gruyere cheese, grated
125g cream cheese at room temmp
1/2 cup sour cream
2 tbsp finely chopped herbs - parsley, chives, thyme
salt and freshly ground balck pepper

1. Preheat oven 220 C. Line 2 large oven trays with baking paper. Put milk, water, butter and salt in a medium pan over a medium heat. Stir until butter is melted and mixture comes to the boil. Add flour and stir quicly until mixture forms into a ball and pull away from side of pan.
2. Lay a sheet of baking paper on a flat surface, spread dough on paper to cool. Transfer, dough to a food processor. Add eggs, 1 at a time, processing after each addition, until combined. Spoon tbsp sized balls of mixture onto prepared trays, allowing room for spreading. Sprinkle gruyere on balls. Bake for 25 mins or until golden and profiteroles sond holow when tapped on base. Stand for mins cut in half while hot, to let steam escape.
3. put cream cheese in a med bowl and stir until smooth. Add sour cream and herbs. Season, then stir until combined. Spoon mixture into profiteroles and serve.

crescent moons

250g unsalted butter, at room temperature
1/2 cup pure icing sugar
1 egg
2 tsp almond essence
2 cups plain flour
1/2 cup SR flour
1/2 cup almond meal
extra 1.5 cups icing sugar

1. Preheat oven to 180 C. Line 2 trays with baking paper. Beat butter and icing sugar in the small bowl of an electric mixer until pale and creamy. Add egg and essence and beat until combined.
2. Transfer mixture to a large bowl. Sift flours over top of butter mixture. Add almonds meal and stir until combined. Using 1 tbsp mixture for each crescent roll into shape. Put on prepared trays, about 5cm apart, then bake for 20 minutes or until light golden. Leave to cool on trays 5 minutes.
3. Put extra icing sugar in a med bowl. Roll warm crescents in icing sugar until coated. Dust with more icing sugar just before serving.

pine nut biscuits

1 cup plain flour
1 cup polenta
1 cup caster sugar
1/2 cup pine nuts
125g unsalted butter, melted
3 eggs, lightly beaten
1 tsp vanilla extract
extra flour, for kneading
extra 1 cup pine nuts

1. Preheat oven to 180 C. Line 2 oven trays with baking paper. Combine flour, polenta, sugar and pine nuts in a large bowl. Combine butter, eggs and vanilla in a large jug. Add butter mixture to flour mixture and stir until just combined. Turn out mixture onto a lightly floured surgace and gently knead until mixture comes together to form a dough. Form dough into a disc shape. Wrap in plastic and refrigerate for 30 mins.
2. Using a 1 tbsp of dough at a time, roll dough into balls. Put balls, 5cm apart, on prepared trays. Sprinkle extra pine nuts over top of each ball, the press each down to flatten slightly.
3. Bake for 15-20 min or until golden and crisp. Transfer to a wire rack to cool.

Roast carrots with potato and pistachio salad

To be served with roast chicken

2tbsp cumi seeds, roughly ground
1/2 bunch thyme, leaves picked
4 finely sliced cloves garlic
1 tbsp dijon mustard
zest and juice of 1 lemon
olive oil (60 ml)
1.5 bunches of small dutch carrots, peeled, tops left on
1 kg small whole chat potatoes
50ml sherry vinegar
1/2 cup currants
3 tbsp mayonaise
3 tbsp sour cream
1/2 bunch flat leaf parsley, leaves picked
salt flakes and black pepper to season
120g pistachios chopped
3 sprigs dill to serve

1. preheat oven to 200C . Combine cumin, thyme, garlic, mustard, lemon zest and jice and pepper and oil in a bowl. Coat carrots and roast for 1 hour.
2. Boil potatoes in salted water until just tender. Drain and cool. Put vinegar in a pan and bring to the boil. Add currants and simmer for 1 min. Set aside and let currants swell.
3. Combine mayo, sour cream and parsely in a bowl and season. Add potatoes and toss to coat. Serve potato salad alongside carrots (and chicken) sprinkle over pistachios, dill and currant sauce.

mushroom tatin

400g swiss brown mushrooms, trimmed
400g field mushrooms sliced
200g shitake mushrooms, sliced
100g enoki mushrooms, trimmed, sliced
150g king brown mushrooms, julinned
50ml extra virgin olive oil
50g butter
4 cloves garlic, finely sliced
5 green shallots, finely sliced
5 sprigs thyme
salt and pepper, to season
extra butter for greasing
200g fontina cheese, cut into 2cm cubes
400g frozen puff pastry
120 g goats cheese
balsamic vinegar glaze to serve

1. Heat oven to 220 C. Partially cook mushrooms for 1 minute in salted boiling water, then drain thoroughly.
2. Heat oil and butter in a frypan. Add garlic, shallot and thyme and season. Cook over a med heat for 6 minutes or until soft. Gently stir in mushrooms. Remove from heat.
3. Grease an ovenproof non-stick 30 cm frying pan, then line with baking paper, leaving corners of paper hanging out. Arrange mushroom mixture decoratively in base of prepared pan, then scatter over fontina cheese.
4. Roll out pastry to 6mm thick, cut a circle of pastry to line pan, allowing a 3cm overhang. Position on top of mushrooms.
5. Bake for 25-35 mins. Let cool slightly, then invert onto a large plate. To serve, top with goats cheese and drizzle with balsamic glaze.

Crepe layer cake with walnut jam and chocolate ganache

Crepes:
2 cups plain flour
1 tsp baking powder
2 tbsp icing sugar, sifted
4 eggs, beaten
420ml milk
250ml cream
125g unsalted butter, melted
1 tsp vanilla extract
butter for greasing

Walnut jam:
375g walnuts, lightly toasted
300ml cream or thickened cream
165g pure icing sugar
90ml extra strong espresso
2 tsp ground cinnamon

Chocolate ganache:
1/4tsp cornflour
170ml cream at room temp
150g dark choc, chopped
30g butter

1. Make crepes by whisking wet ingredients and slowly mixing into dry ingredients by making a well in the centre of the dry ingredients. Whisk until batter is smooth.
2. Heat a crepe pan, grease with butter and use 1/4 cup crepe mixture to thinly coat bottom of pan. Cook until pale and golden, flip and repeat. Should make about 18 crepes.
3. Make walnut jam by putting walnuts in the food processor and processing until a fine powder forms. Transfer to a medium pan, add remaining ingredients and set over a medium heat. Cook, stirring constantly, for about 10 minutes or until thick. Transfer mix to a bowl and allow to cool to room temp.
5. To make choc ganache mix cornflour and cream in a small bowl. Put chocolate in a large heatproof bowl and set over a pan of simmering water. Stir gently until choc is melted. Add butter and cream mixture and stir until smooth. Set aside in a cool place utnil thick enough to spread.
6. To assemble cake, lay 1 crepe on a plate. Spread with a thin layer of jam. Repeat until all crepes and jam are used, finishing with a crepe. Spread ganache over top and stand for 10 mins then serve.

Pinolate

12og blanched almonds
270g sugar
4 eggwhites
100g hazelnuts, toasted, skinned
200g ground almonds
extra 300g sugar
80g butter
1 tbsp honey
180g pine nuts
150g pistachios
sifted icing sugar

1. Preheat oven to 150. Line 3 oven trays with baking paper. Put almonds, sugar and 3 of the eggwhites ina food processor and process until a paste forms. Transfer mixture to a bowl. Do not wash food processor.
2. Put hazelnuts, ground amonds, extra sugar, butter, honey and remaining eggwhite in a food processor and process until mix forms a paste. Add hazelnut mixture to almond mixture and stir to combine. Chill in fridge for 1 hour.
3. Clean food processor bowl and process pine nuts and pistachios until finely chopped. Transfer nuts to a bowl and set aside. Remove mixture from fridge and roll heaped tsp into small grape-sized ovals. Roll in pine-nut mixture to coat, then arrange on prepared trays about 4cm apart.
4. Bake for 18-20 mins or until lightly golden. Let cool then dust with icing sugar.

Orange Cheesecake

250g plain sweet biscuits
125g unsalted butter, melted
1/4 cup boiling water
1 tbsp gelatine
finely grated rind and juice of 1 orange
500g light cream cheese
1/2 cup caster sugar
150g white chocolate, melted, cooled
300ml thickened cream, softly whipped
4 oranges, segmented
2 tsp vanilla bean paste.

1. Line a base of a 22cm springform tin with baking paper. Put biscuits in a food processor and process until crumbs form. Add butter and process until combined. Press biscuit mix into base and up sides of prepared tin. Refrigerate for 30 minutes.
2. Pour boiling water into a heatproof jug, sprinkle over gelatine and stir with a fork until dissolved. Microwave and stir until completely dissolved. Let cool.
3. Put orange rind and juice , cream cheese and sugar in a food processor. Process until smooth. Add chocolate, process until combined. Transfer to a bowl and fold in cream and gelatine mixture. Pour into biscuit base and return to fridge for 3-4 hours or overnight, until set.
4. Put oranges in a medium bowl. Add vanilla and toss to combine. Serve wedges of cheesecake with vanilla orange.

Roast pumpkin, ricotta and cashew salad

1.2 kg of butternut pumpkin, peeled, seeded
olive oil
1/2 tsp dried chilli flakes
salt flakes and freshly ground black pepper
200g fresh ricotta, crumbled
400g can canellini beans, drained, rinsed
1 cup salted cashews
1 tbsp white wine vinegar
3 pieces of preserved lemon, pulp removed, finely chopped
1 tsp sumac

1. Preheat oven to 200C. Line a large oven tray wit baking paper. Cut pumpkin into 3cm pieces and put ina single layer on a prepared tray. Spray with oil, sprinkle with chilli and season. Roast for 25-30 mins or until tender. Cool.
2. Combine pumpkin, ricotta, beans and cashews in a mixing bowl. Put oil, vinegar, lemon and sumac and 1 tsp each of salt and pepper in a jug and whisk with a fork to combine. Add dressing to pumpkin mixture, toss to combine and serve immediately.

Pasta with oven dried tomatoes and breadcrumbs

1.5kg roma tomatoes
olive oil
1/2 tsp salt flakes
1 tsp freshly ground black pepper
2 tsp dried oregano
4 brown oinons, halved lengthways, thinly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
4 slices ciabatta or sourdough bread
2 cloves of garlic finely chopped
500g dried spaghetti

1. Preheat oven to 160 C. Line 2 baking trays with baking paper. Cut each tomato lengthways into 3 slices, then arrange in a single layer on prepared trays. Spray with oil, then sprinkle with salt, pepper and oregano. Bake for 30 mins or until slightly dried and quite firm to the touch.
2. Meanwhile, heat oil in a large heavy based pan over medium heat. Add oinon, sugar and vinegar and stil to combine. Cook for 15-20 mins, stirring occaisionally until caramelised. Transfer to a bowl and set aside.
3. Tear bread into pieces and put in a food processor with garlic and extra oil. Pulse until coarsely chopped. Add bread mixture to pan and cook over a medium heat, stirring occaisionally until golden.
4. Cook pasta in a large pan of boiling water until just tender. Drain, leaving a little cooking water clinging to the pasta. Return pasta to pan, add tomato and oinon, and toss until well combined. Serve pasta sprinkled with breadcrumb mix.

caramel baked custards

1/2 cup flaked almonds, toasted
2 cups water
1 cup sugar
2 cups milk
4 eggs, lightly beaten
1 tsp cornflour

1. Preheat oven to 160 C. Line an oven tray with baking paper and spread with almonds. Put water and sugar ina heavy-based pan over a med-high heat and stir til sugar is dissolved. Bring to boil and simmer without stirring but swirling the pan occaisionally for 12-15 mins until mix turns a dark caramel colour.
2. Pour half the caramel over the almonds. Stand in a cool dry place for 15 mins to set as toffee. Add milk to remaining caramel and stir over a low heat until caramel is dissolved into milk. Remove pan from heat and stand until mix is lukewarm.
3. Beat eggs and cornflour in a bowl until well combined. Add milk mix and whisk to combine. Pour custard evenly into 4 x 3/4 cup ovenproof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 10-25 mins or until just set.
4. Break toffee into pieces, put in a thick plastic bag and hit with a rolling pin until crushed. Top each custard with toffee.

Lemon polenta cake

2.5 cups SR flour
3/4 cup caster sugar
1/2 cup polenta
250g butter, melted
finely grated rind and juice of 2 lemons
3 eggs, lightly beaten
3/4 cup sour cream
3/4 cup lemon marmalade

1. Preheat oven to 180C. Line a 22cm round cake tin with baking paper. Combine flour, sugar and polenta in a large bowl. Add butter, lemon rind, 1/3 cup of lemon juice, egg and sour cream and stir until just combined. Spoon mix into tin and smooth surface. Bake for 55-60 mins or until cooked when tested with a skewer. Stand for 10 mins before turning out to cool.
2. Put cake on a wire rack over a tray or plate. Set a small heavy based pan over a low heat, add marmalade and remaining lemon juice and stir until mix is hot and combined. Spoon mix over cake and leave to stand for 10 mins.

Warm bean, asparagus and egg salad

200g baby green beans, trimmed
150g yellow beans, trimmed
2 bunches of asparagus, trimmed
shredded rind and juice of a lemon
1 tbsp extra virgin olive oil
1 tbsp chives, finely chopped
2 tsp dijon mustard
salt and white pepper to season
4 eggs
1 tsp white vinegar

1. Bring a med pan of water to the boil. Add beans and asparagus and cook for 2 mins or until brightly coloured and just tender. Drain, transfer to bowl with lemon rind and toss until combined.
2. Put oil, lemon juice, chives and mustard in a jug and season with salt and pepper. Put vegies on a serving plate.
3. Bring a small pan of water to the boil, reduce heat to a simmer. Add vinegar and stir, poach eggs until whites are cooked.
4. Top each salad with a poached egg and season with pepper. Drizzle dressing over salads and serve immediately.

Sweet potato fritters with snow pea and almond salad

500g sweet potato, peeled and grated
1 brown oinon, grated
1/3 cup finely grated parmesan
2 tbsp olive oil
1/4 cup plain flour
salt and pepper to season
1/3 cup flaked almonds
1 tbsp olive oil
4cm piece fresh ginger, peeled, finely shredded
200g snow peas, trimmed, shredded

1. put sweet potato and oinon in a colander. Using your hands, squeeze as much liquid as possible from mixture then put in a mixing bowl. Add parmesan, oil and flour and season with salt and pepper. Stir until well combined.
2. Preheat oven to 160C. Heat a non-stick frying pan over a med heat. Drop 1/4 capfuls of sweet potato mixture into pan and cook, 3-4 at a time, for 4 mins on each side or until golden and crips. Transfer to an oven tray and put in teh oven to keep warm. Cook remaining fritters and transfer to oven.
3. Add almonds to clean pan and cook for 6 mins or until golden. Transfer to a bowl. Heat oil in pan, add ginger and cook for 2 mins or until soft. Add snow pea and stir until well combined. Cook for 2-3 minutes or until snow pea is just tender. Divide fritters between serving plates, top with snow pea salad and sprinkle over almonds.

Pear and almond butter cake

5 medium pears peeled
80g butter
120g brown sugar
300g unsalted butter, very soft
250g caster sugar
4 eggs
150g wholemeal SR flour
150g ground almonds
2 tsp vanilla extract
100g dark choc bits
50g flaked almonds
cream, to serve

1. Preheat oven to 170C. Line base and sides of a 24cm springform tin with baking paper.
2. Cut each pear in half, core and cut half in to 3 wedges. Set a med heavy based frying pan over high heat. Add butter and sugar and stir until butter is melted and sugar is dissolved. Add pear and cook 8-10 mins or until pear is soft and caramelised. Set aside.
3. Put unsalted butter and caster sugar in an electric mixer and beat until light and silky. Add eggs and mix to combine. Add flour, almonds and vanilla, and mix to form a smooth batter.
4. Spoon batter into prepared tin. Sprinkle over choc buttons, spoon over pear mix and scatter with flaked almonds. Sit tin on an oven tray and bake for 1 hour or until cake is cooked when tested with a skewer. Sit cake on a wire rack to cool slightly. Serve in wedges with a dollop of cream.

Roasted eggplant with garlic and mint

2 medium eggplants, cut into 5mm thick slices
1 tsp salt
4 tbsp olive oil
6 cloves garlic, peeled, sliced
1 small red chilli, finely chopped
juice of 1 lemon
1/2 cup vegie stock
black pepper to season
1 bunch mint, leaves picked, roughly chopped

1. Preheat oven to 200C. Salt and dry eggplant.
2. Brush an oven tray with oil and arrange eggplant on tray. Scatter with garlic, chilli and tomato. Sprinkle with remaining oil and roast for 20-25 minutes.
3. Arrange eggplant in an oven proof dish. Put lemon juice and stock in a small bowl, season with pepper and mix to combine. Pour over eggplant. Cover with foil and stand for at least 30 minutes, scatter mint over eggplant, reheat and serve warm.

Chinese Fried Eggs

Ingredients

* A variation of Kylie’s Mrs Jang’s fried eggs
Serves 2

1 ½ cups veg oil
4 free range eggs
1 tablespoon vegetarian (mushroom) oyster sauce
White pepper
2 spring onions
2 birds eye chilli, sliced
Crispy shallot chips
Crispy garlic chips

Coriander leaves
Steamed rice

Method

Heat oil in a wok, to a shimmer.
Crack eggs in a small bowl, and pour into the hot oil.
After a minute reduce the heat to moderate, allowing the underside of the eggs to become firm yet the yolks are still runny.

Carefully lift the eggs out, tip the oil out of the wok, and return the eggs to crisp up on the bottom for a few minutes.

Gently remove the eggs, drain off any excess oil and place in a bowl on top of some steamed rice.
Top with a sprinkle of chilli, coriander, spring onion and crispy shallot and garlic chips and drizzle with oyster sauce.
Garnish with coriander leaves and serve.

Steamed silken tofu

300g silken tofu

Dressing
1 tablespoon finely chopped ginger
2 tablespoon sliced spring onion
2 tablespoon chopped coriander stems
2 tablespoon kecap manis (or dark chinese soy)
2 tablespoon black vinegar
1 tablespoon sesame oil
1 ½ tablespoon light soy
¼ teaspoon chilli oil

2 tablespoon peanut oil
¼ cup coriander leaves
Pinch sichuan pepper (or white pepper) and salt

Method

Cut tofu into rectangular pieces. Oil the top of a bamboo steamer and place the tofu pieces in the steamer. Steam for 8-10 minutes with the lid on.

Combine all the dressing ingredients in a small bowl, set aside.

Remove tofu and drain away any excess liquid.

Heat peanut oil until smoking.

Place the tofu on a plate in a single layer, pour the dressing over tofu, then carefully drizzle with hot oil.

Garnish with coriander, sichuan pepper and salt.

Polenta and Rosemary Bread with Fresh Sweet Corn

Ingredients

Serves 8 as a snack

1 tablespoon extra virgin olive oil (evoo)
60g parmesan
¼ cup cream
2 cobs sweet corn
2 cups coarse polenta
2 teaspoon salt
1 teaspoon bi-carb soda
6 x 3 stalks rosemary
2 cups buttermilk
2 eggs

Method

Preheat the oven to 220C. Measure the oil into a small bowl, then use a pastry brush to lightly grease the base and sides of the baking dish. Line the bottom of the baking dish with paper.

Grate the parmesan and combine with the cream in a bowl.

Put the polenta, salt and bicarbonate of soda in a large bowl and mix well. Cut the kernels of corn from the cob. Add the corn kernels to this mixture.

Strip the needles of rosemary from the stalks and chop finely.
Put the rosemary, buttermilk and eggs into a medium bowl and whisk well.

Make a well in the polenta and tip in the buttermilk/egg mixture. Use a wooden spoon to mix well and form a batter. Tip or spoon the batter into the prepared dish.

Spread the parmesan/cream mixture over the batter.

Bake for 30 minutes. Test by inserting a skewer. The polenta bread will be cooked if the skewer comes out dry and clean.

Remove the bread from oven and allow to cool in the dish for at least 10 minutes, then turn onto a wire rack. Cut the bread into slices and serve toasted or as is with butter.

Chicken Korma

Ingredients:

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

Coconut Lime Syrup Cake

Ingredients (serves 8)

• 125g butter, chopped
• 3 eggs, beaten
• 3/4 cup milk
• 1 1/2 cups self-raising flour, sifted
• 1 1/4 cups caster sugar
• 1 1/4 cups desiccated coconut

• Lime syrup

• 3 limes, rind finely shredded, juiced
• 1/2 cup white sugar

Method

1. Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan.

2. Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined.

3. Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.

4. Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind.

5. Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve. Shortcut Heat butter, uncovered, in a heatproof, microwave-safe bowl on MEDIUM (50%) for 1 to 2 minutes until almost melted. Stand for 1 minute before adding eggs and milk.

Bengali Fish Curry

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

How to make bengali fish curry :

• Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.

Dhal

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 cup (300g) red lentils, rinsed well
• 3cm fresh ginger, sliced
• 2 bay leaves
• 1 cinnamon stick
• 2 tbs (40g) butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp turmeric
• 1 tsp cumin
• 1/2 tsp garam marsala
• 1/2 tsp chilli flakes
• 2 tbs lemon juice
• 1/2-1 tsp salt
• 1 tbs chopped coriander leaves
• Naan bread or pappadums, to serve

Method

1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

2. Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

3. Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.

Vegetable Korma

Ingredients:

• 100 gm Green peas • 50 gm Beans • 1 Small cauliflower • 1 Potato • 1 Big carrot • 1/2 tsp Aniseed • 1 Big onion • Garlic as required, slit into long pieces • Fresh coconut milk as required • 2 Green chillies, slit into long pieces • 1 Inch ginger, slit into long pieces • 1/2 tsp Chilly powder • 1-1/2 tsp Coriander powder • 1/2 tsp Turmeric powder • A pinch garam masala • Salt as required • Coriander leaves for garnishing • 1 tbsp Oil

How to make Vegetable Korma:

• Wash and cut the vegetables. • Cook green peas, carrot, beans and potato along with the salt and water until it is almost done. • Steam the cauliflower separately for about 5 minutes. • Heat oil in a pan and add aniseeds, garlic, ginger and green chillies to it. • When it is done, combine onions with it and sauté until golden brown. • Combine all the powders with it and sauté for a while. • Add a little salt and all the cooked vegetables to it. • Pour coconut milk and when the bubbles start coming, remove it from the heat. • Sprinkle garam masala powder. • Garnish Veg Korma with coriander leaves and serve.

Peach Tarte Tatin

Portions: 6 Portions

Preparation: 15-20 minutes

Cooking: 30-40 minutes

Ingredients

Tarte Tatin

• 400g puff pastry
• 75g unsalted butter
• 175g caster sugar
• 1kg peaches (just ripe and still firm), stoned and quartered (the quantity of peaches will vary according to the size of the pan)

To Serve

• 200g creme fraiche or clotted cream or extra thick double cream

Method

1. Tarte Tatin: Roll out the puff pastry to .5mm-1cm thickness and cut out a circle 2-4 centimetres larger than the pan the you are using. Refrigerate the pastry for at least 30 minutes.
2. Preheat an oven to 220°C. Melt the butter in the pan, then sprinkle over the caster sugar. Place the peach quarters in circles, so that they fill the whole pan compactly. Place the pan over a low heat and leave to cook for 10 minutes, so that butter and sugar has caramelised and the peaches are tender.
3. Remove the pastry from the fridge and place it over the top of the peaches, tucking in to the sides around the peaches. Place the pan into the centre shelf of the oven and leave it to cook for 15-20 minutes until the pastry is cooked and golden brown.
4. Remove the pan from the stove and leave it to stand fro 5 minutes. Place a plate over the pan, turn the pan over in one quick but careful motion to turn it out onto the dish. The peaches should be golden with caramelised sugar. Any peach that sticks to the pan remove carefully with a palate knife and place it on the tart. Keep warm until ready to serve.
5. To Serve: Serve slices of the tart warm with a dollop of creme fraiche, clotted cream or extra thick double cream.

Tiramisu

For the best tiramisu:

Ingredients (serves 8)

• 2 cups strong black coffee
• 1/2 cup marsala (see note)
• 3 eggs, separated
• 1/3 cup caster sugar
• 250g mascarpone
• 300ml thickened cream, lightly whipped
• 1 large packet of sponge fingers (savoiardi)
• cocoa, for dusting

Method

1. Pour coffee and marsala into a shallow dish. Set aside.

2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

3. Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

5. Variation: Marsala can be replaced with orange juice if preferred.